Spaghetti Squash with Tomato and Eggplant Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 spaghetti squash, roasted and flesh scraped out of skin1 eggplant, cut lengthwise into 1/4 inch slices1 T olive oil, divided2 garlic cloves1 28 oz can crushed tomatoes1/4 can (6oz) tomato paste5 basil leaves Salt, to tastePepper, to taste1/4 C parmesan cheese
Preheat oven to 400 degrees. Cut squash in half, scrape out seeds, brush lightly with olive oil, and roast cut side down on baking sheet for about 45 minutes. When squash is cooked and cooled, scrape flesh out of skin and set aside (keep warm.) Meanwhile, brush eggplant slices lightly with olive oil and arrange on baking sheet. Broil eggplant until tender and golden brown on both sides. Cool and cut into chunks.
In saute pan, heat about 1/2 T olive oil and add garlic, stirring and cook for about 30 seconds. Do not burn. Add in tomato paste and crushed tomatoes and stir to combine. Add in eggplant and basil leaves. Simmer for about 10 minutes and season with salt and pepper to taste. Portion spaghetti squash into bowls and top with tomato sauce and parmesan cheese.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAYJAYBEE17.
In saute pan, heat about 1/2 T olive oil and add garlic, stirring and cook for about 30 seconds. Do not burn. Add in tomato paste and crushed tomatoes and stir to combine. Add in eggplant and basil leaves. Simmer for about 10 minutes and season with salt and pepper to taste. Portion spaghetti squash into bowls and top with tomato sauce and parmesan cheese.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAYJAYBEE17.
Nutritional Info Amount Per Serving
- Calories: 232.9
- Total Fat: 6.2 g
- Cholesterol: 4.9 mg
- Sodium: 537.2 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 7.2 g
- Protein: 6.1 g
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